One Dough, Ten Breads: Making Great Bread By Hand Apr 2026

: Each chapter includes notes on the science and history of bread, such as how different breads got their names.

: The book emphasizes "getting your hands in the dough" as the best way to learn, requiring no stand mixers or specialized equipment.

: Once the foundation breads are mastered, Black introduces "exotic" variations, such as whole-wheat sourdough with figs and apples or sour rye rolls with olives and lemon zest. One Dough, Ten Breads: Making Great Bread by Hand

: It offers granular advice, from opening yeast packets to step-by-step shaping photography.

The curriculum guides you through a variety of classic French and Italian-style loaves, including: Ciabatta (created by increasing water content) Focaccia Pizza dough Whole-wheat Pain de Campagne Sourdough Sandwich loaves Rustic country-style breads Dinner rolls Crackers Key Features : Each chapter includes notes on the science

is a cookbook by baking instructor Sarah Black , published in 2016 . The book is designed as a foundational course for novice and experienced bakers alike, focusing on the art of making artisanal bread entirely by hand. Core Concept

You can find at major retailers like Amazon , AbeBooks , or ThriftBooks . One Dough, Ten Breads: Making Great Bread by Hand : It offers granular advice, from opening yeast

The book's central premise is that you can master professional-level bread by starting with one simple "plain white" dough. Black teaches readers how to make subtle adjustments to ingredients, proportions, and shaping techniques to transform that single master recipe into ten distinct "foundation" breads.